Coconut and Chile Chutney
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
1864
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,864 cal. | (89 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 185 g | (159 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 40.2 g | (134 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 32.3 μg | (72 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 3,045 mg | (76 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 366 mg | (122 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 173.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Shredded coconut
- 100 milliliters Coconut milk (unsweetened)
- 5 shallots
- 2 green chili peppers
- 1 pc ginger (3 cm)
- 4 Tbsps lemon juice
- salt
- Coriander
- Kaffir lime leaf
- Dried red chili peppers
Preparation steps
1.
Combine the coconut well with coconut milk and leave for at least 30 minutes. Peel the shallot peel. Rinse the chiles, cut in half, remove seeds and chop. Peel the ginger and grate finely. Put the grated coconut with the shallots, chile, lemon juice and ginger in a blender and mix well.
2.
Season with salt, then stir in 1 tablespoon coriander seeds, pour into a glass jar and cover with another teaspoon coriander seeds, 2-3 red chiles and some kaffir lime leaves. Seal the jar and leave for 2-3 hours. This chutney goes well with roast meat or fish.
